For filling:
Preheat oven to 350°F. Using electric mixer, beat cream cheese, sugar, and flour in large bowl until well blended. Beat in eggs 1 at a time. Add whipping cream, dark rum, grated lemon peel, and vanilla extract; beat until filling is smooth. Transfer filling to crust (filling may be higher in pan than sides of crust).

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Recent Review

I was gifted the print version of this recipe, so I've been making this for years. It is my favourite cheesecake recipe.
That said, I usually skip the fussy crust and crumble some lady fingers with a bit of rum to moisten them into the bottom and up the sides of the pan.
For those of you who love rum and raisins I recommend soaking 3/4 cup of raisins in rum and then sprinkling them on top of the cheesecake before baking, with a bit of brown sugar. Also, this is very good with a blueberry sauce instead of strawberries.